• 54minutes
  • 241calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces semi-sweet chocolate chips

  2. 6 ounces bittersweet chocolate , broken into large pieces

  3. 8 tablespoons butter , softened and divided

  4. 1 1/2 cups flour

  5. 1/3 cup unsweetened dutch cocoa

  6. 1 1/2 teaspoons baking powder

  7. 1/2 teaspoon salt

  8. 3/4 cup dark brown sugar , packed

  9. 3/4 cup granulated sugar

  10. 3 eggs

  11. 1 1/2 teaspoons vanilla extract

  12. 4 tablespoons butter , softened

  13. 1/3 cup heavy cream

  14. 3/4 teaspoon vanilla extract

  15. 2 3/4 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. When melted, set aside to cool.

  2. Sift together flour, cocoa, baking powder, and salt. Set aside.

  3. In a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. When mixed, add eggs abd vanilla. Mix in the slightly cooled chocolate mixture, until just combined.

  4. Stir in flour mixture, mixing only until completely combined.

  5. Cover bowl with plastic wrap and refegerate for.

  6. minutes.

  7. Preheat oven to 350ºF Grease the cookie sheets.

  8. Using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet.

  9. Bake one sheet at a time for @ 9 to 11 minutes.Do not overbake, the cookies will firm up when they have cooled.

  10. Allow cookie to cool for a minute before moving them off the cookie sheet. When cool, frost with Vanilla Icing.

  11. Vanilla Icing-.

  12. Beat the butter until creamy.

  13. Gradually add the cream vanilla, and confectioners sugar and beat well.

  14. If necessary, add more confectioners sugar. The icing should be fairly stiff, not soupy.

  15. Spread a thick layer on each cookie.


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